Tomato, Onion, Avocado Salad

Pro tip: slice the onion first and place in a bowl. Sprinkle with a little water and red wine vinegar. Then prep the other ingredients. Just a few minutes in a little vinegar water will help take the edge off of the onion slices.

  • Prep time: 15 minutes
  • Yield: Serves 6 to 8

Ingredients

  • 3-4 fresh large tomatoes, sliced
  • Kosher salt
  • 1/2 red onion, thinly sliced
  • 2 avocados, peeled and cut into bite-sized chunks
  • 1/4 cup chopped fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoons crumbled dried oregano, or 1 Tbsp chopped fresh oregano
  • Red wine vinegar (a good, strong red wine vinegar)
  • Extra virgin olive oil (the best quality)
  • Freshly ground black pepper

Method

1 Layer tomatoes, onions, avocado, add parsley, garlic, oregano: Place a layer of sliced tomatoes on a large serving platter. Sprinkle with salt. Arrange the slivers of thinly sliced red onions and the chunks of avocado over the tomatoes.

Sprinkle with chopped fresh parsley, minced garlic, and crumbled dried oregano.

2 Dress with red wine vinegar and olive oil, salt and pepper: Drizzle red wine vinegar and olive oil over the platter. Sprinkle with a little more salt and freshly ground black pepper.

Serve immediately or cover with plastic wrap and let sit at room temp for an hour or two before serving. Do not refrigerate.

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Comments

  • Michelle

    I make this with the addition of chickpeas…one of my fav summer salads.

  • Debbie O.

    I made this with some modifications last night, and my husband liked it so much he requested it again tonight! It’s a bit early in the season for great tomatoes, so I used halved cherry tomatoes instead. I made a dressing of the red wine vinegar, olive oil, minced garlic, dried oregano, and salt & pepper. I put the tomatoes, avocado, sliced onion, and parsley in a bowl, drizzled the dressing over, and tossed gently. I let it sit at room temperature for about an hour and a half, then served it with blue cheese crumbles on top. Yum! So light, fresh, and summery.

  • Gwyn Walton

    This is delicious Elise! We had some left over fresh mozzarella cheese that we need to use so we cut into cubes and put on top. We did half the salad with red wine vinegar and the other half with a good quality balsamic vinegar and they were both really tasty! My picky 3 year old grandson devoured it. He loved all of it including the onions and an hour later after dinner he asked for more and ate a good sized serving. Lol he wasn’t interested in anything else we had for dinner. We will most definitely be making this again and again! Thanks for a refreshing delicious salad recipe

    • Elise Bauer

      I’m so glad you liked it Gwyn! I’ve been eating it all summer long.

  • Heather Latondresse

    Thanks Elise for your great recipes! Of all the internet recipe sites I always fall back on yours as they are consistantly good and creative. For company this past weekend I made this Tomato, Avocado salad and paired it with the Greek Lemon Chicken Skewers. What a hit.

    xxxxxyyyyy

  • Renee

    Nice and fresh! Great summer vegetable idea. I’ve heard of soaking onions before, but sprinkling with water and vinegar sounds better.

  • Michael Baker

    Add crumbled bleu cheese to finish it off. I’ve been making this for years.

  • Fiona

    Tried this in a restaurant last night and made your version today exact same utterly yum !!!

  • Aimee

    Caprese a la California. I love it. :) We made this for supper tonight and my two year old twins keep chorusing “matos and ‘cados!” It was a big hit. :)

  • Sofia

    Mahalo for this delicious and simple recipe! I made this recently as a side dish for grilled ribeyes and it was a perfect match.

  • Sarah

    I made a half version of this the other day. The reason I say version is that for some reason I forgot to add the garlic and accidentally used to too much vinegar. The salad was still good, but knowing it could have been so much better if I’d done it right made it tough to swallow (pun intended!).
    Looking forward to making it again. Thanks for the recipes.

  • Rosie

    I made this on Sunday to accompany an egg, sausage and mushroom strata I was serving for brunch. This not only looked beautiful on the platter but seconds were had by all. Thank you for a great recipe.

  • TERESA RIVERA

    This looks sooo good. I will make this but maybe a more Latin version: substituting lemon for the vinegar and cilantro for the parsley.

  • raquel

    I introduced my family to your recipes and my sis in law made this for a huge get together. Wonderful! Fresh! It was gone in about 2 min. Think pigs at the trough. It was that good. Thanks for another great Elise moment!

  • Sandy

    I’ve often made this salad as my lunch (yes, I eat the entire salad). I use one roma tomato and I add an ounce or so of fresh mozzerella or feta cheese.

  • sophia

    I saw this recipe this afternoon and made it for dinner tonight. It was terrific. I used cherry tomatoes because they were on sale and too good to pass up; I also halved the recipe since there were only 3 for dinner today; worked beautifully. Thank you, Elise!

  • Shreddie

    How do you prevent the avocado from discoloring?

    You cut the avocado right before serving. You dress the salad with oil and vinegar. It’s oxygen that discolors avocados, so as long as the avocados are coated with dressing, you’re fine for a while. ~Elise

  • James

    This is great. You can slice a turkey kielbasa sausage, grill briefly on top of the stove, and add to the salad. Makes a great meal!

    xxxxxyyyyy

  • Dave

    For a simple variation, just chunk cut the tomato onion, and avocado; toss with mayo and serve. We had that in a restaurant a few years ago and it is super simple and wonderful.

  • Mandy Frielinghaus

    This is a firm favourite in my family since I was a young girl. I like the addition of garlic in your recipe.
    :-) Mandy

  • CherylK

    Looks scrumptious! My favorite summer sandwich is tomato (fresh picked), avocado and onion with a little mayo on nutty, multigrain toast. This would be just great as a salad or stuffed into a wrap, I think. Thanks to you and Michelle!